It's really hard not to think of that song about Piña Coladas and getting caught in the rain when writing about this delicious drink, but we'll try to resist the temptation!
Instead, let's talk a bit about the magic behind our Crystal Piña Colada. Normally, one of these bad boys would be made with copious amounts of coconut milk and pineapple juice, turning it into an opaque monster of creamy goodness. Unfortunately, if we used coconut milk and pineapple juice, you'd probably be receiving an interesting bottle of tropical coconut cheese by the time it got to you, and we figured you probably wouldn't be keen on that.
We dug deep into the realm of ancient science and stumbled upon the concept of milk punches, clarified versions of creamy drinks that don't go off. This resulted in a clear, balanced, and extremely refreshing drink, maintaining a creamy mouthfeel and enough classical Piña Colada flavours to get you at the front of a conga line.
13.3 % vol
Golden rum, falernum, pineapple juice, coconut water, lime juice, milk.
How to serve
Stick it in the freezer for half an hour before serving and pour over a big block of ice in a tumbler glass. Don't pour room temperature cocktail directly over ice as this will dilute the flavour.
Make it fancyGo wild with this one! Cut a slice of pineapple and add a wedge to the glass, ideally with candied cherries stuck into it with a toothpick. Leaves from the top of a pineapple can be stuck in the glass (watch out for your eyes, though), and you can add a big dollop of whipped coconut cream on top if you miss the thick texture.